Description
Spicy and flavorful Chicken Chukka, perfect for a hearty meal.
Ingredients
Scale
- 800g bone-in chicken, cut into small pieces
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp black peppercorns
- 3 dried red chilies
- 3 tbsp oil
- 1 large onion, finely sliced
- 1 sprig curry leaves
- 1 tbsp ginger garlic paste
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Chopped coriander leaves (for garnish)
Instructions
- Prepare the Chicken: Marinate the chicken with turmeric and salt. Set it aside while you prepare the masala. This quick marinade starts to tenderize the chicken and enhances its natural flavor.
- Roast and Grind the Spices: In a dry pan, roast coriander seeds, cumin, fennel, peppercorns, and red chilies on medium heat until aromatic. The spices should slightly darken but not burn—this unlocks their deep, earthy flavors. Once cool, grind them to a coarse powder. This will be your signature masala blend for the Chicken Chukka.
- Fry the Aromatics: Heat oil in a heavy-bottomed pan. Add sliced onions and curry leaves, sautéing until golden and slightly crisp. This forms the base of your flavor.
- Add the Chicken: Stir in the ginger garlic paste and fry for a minute until the raw smell fades. Then add the marinated chicken, turmeric, chili powder, and ground masala powder. Cook uncovered, stirring often, so the masala coats each piece.
- Simmer and Dry Roast: Lower the heat, cover the pan, and let the chicken cook in its own juices. No need to add water. Once the chicken is fully cooked and tender, remove the lid and increase the heat. Keep stirring until all moisture evaporates and the masala becomes dry and sticks to the chicken, forming a beautiful crust.
- Final Touch: Sprinkle garam masala, check salt, and stir in fresh coriander leaves. Serve hot and enjoy the irresistible aroma.
Notes
- This dish can be served with rice or Indian bread.
- Adjust the spiciness by varying the amount of red chili powder and dried red chilies used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg